Cheddar Bay Sausage Balls

Author: molly

Published: October 20, 2025

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When I first tried making cheddar bay sausage balls, I couldn’t believe how easy and tasty they turned out. You know that mix of sharp cheddar, savory sausage, and a touch of garlic? It’s all packed into bite-sized balls that pop with flavor. These snacks quickly became my go-to for parties and quick bites. The cheddar bay sausage balls are not just rich in taste—they’re straightforward to whip up, needing just a handful of simple ingredients and some oven time. This recipe is perfect whether you want something fun for game day or an easy appetizer to impress guests.

Ingredients for Cheddar Bay Sausage Balls

Having the right ingredients on hand makes all the difference in how your cheddar bay sausage balls turn out. Here’s what I always use:

1 pound of spicy or mild ground pork sausage (choose fresh, not precooked)
2 cups sharp cheddar cheese, shredded (packed tightly for accurate measure)
1 1/2 cups Bisquick baking mix (packed firmly)
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt (adjust depending on the saltiness of your sausage and cheese)
Optional: 1/4 teaspoon smoked paprika for a subtle smoky kick

Make sure your cheese is freshly shredded—not pre-shredded bags—as shredded cheese from a block melts better and binds the sausage balls nicely. The Bisquick mix acts as your binder, pulling everything together without being cakey or dry. I stick with pork sausage because it’s flavorful and juicy, but you can experiment with turkey sausage for a leaner option.

How to Prepare Cheddar Bay Sausage Balls: Step-by-Step Instructions

Getting these cheddar bay sausage balls just right is all about mixing gently and baking perfectly. Here is how I make them every time:

Preheat your oven to 350°F (175°C). Make sure it’s fully heated before you put those balls in—opening the oven too early can mess with their rise and browning.
Mix the sausage and dry ingredients. In a large bowl, combine the ground sausage, shredded cheddar, Bisquick, garlic powder, onion powder, salt, and paprika if you’re using it. Use your hands for the best mix, but don’t overwork it. Overmixing makes the sausage balls tough.
Roll into bite-sized balls. Use about a tablespoon of mixture per ball. I like making mine roughly 1 inch in diameter. You should get about 30 to 35 balls.
Place them on a baking sheet. Use parchment paper or a silicone mat to prevent sticking and for easy cleanup. Space them about 1 inch apart so heat circulates well.
Bake for 20–25 minutes. Keep an eye on them after 20 minutes. They should be golden on the outside, and the center should reach 160°F internally for safety. A meat thermometer is your best friend here.
Cool for 5 minutes before serving. They firm up a bit and are easier to pick up without falling apart.

One little trick I discovered: if you want a bit more crisp around the edges, turn on the broiler for the last 2 minutes. Just watch closely so they don’t burn.

FAQ About Cheddar Bay Sausage Balls

Can I make cheddar bay sausage balls ahead of time?

Yes, you definitely can. You can prepare the mixture and shape the balls, then store them covered in the fridge for up to 24 hours before baking. Just let them sit at room temperature for about 15 minutes before putting them in the oven to bake evenly.

What can I serve with cheddar bay sausage balls?

They’re super versatile. I like pairing them with a tangy ranch dip, honey mustard, or even a spicy mustard sauce. They also go well with crunchy veggies like celery and carrots if you want a fresh side.

Can I freeze cheddar bay sausage balls?

Absolutely. Freeze the raw balls on a baking sheet first, then transfer to a sealed freezer bag or container. Bake them frozen and add a few extra minutes to the baking time to make sure they cook through.

Tips for Success with Cheddar Bay Sausage Balls

Don’t overmix your sausage ball mixture—too much handling makes the texture dense and hard.
Use fresh shredded sharp cheddar cheese. It melts and binds better than pre-shredded cheese with additives.
Baking at 350°F gives a nice golden outside with cooked-through centers. Higher heat can dry them out.
If you want a garlic butter topping like some restaurant versions, melt some butter with garlic powder and parsley and brush it on right after baking.
Use a small cookie scoop or spoon to keep the balls uniform in size for even cooking.

Ingredient Notes and Substitutions for Cheddar Bay Sausage Balls

If you don’t have Bisquick, you can substitute with 1 1/2 cups of all-purpose flour plus 1 1/2 teaspoons of baking powder, and a pinch of salt. Mix these before adding to your sausage and cheese. For a lower-fat alternative, use turkey sausage, but your sausage balls might be less juicy.

If you don’t have sharp cheddar, aged white cheddar or a mild cheddar works well, but the flavor will be milder. Digging into the balance of spice, salt, and garlic will help tune your taste. For a bit of a twist, some people add diced jalapeños or green onions—just be sure to keep your seasonings balanced.

Storage and Reheating Instructions

Store leftover cheddar bay sausage balls in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F oven for 8-10 minutes to restore crispness instead of microwaving.
For freezing cooked sausage balls, wrap them tightly or use freezer-safe containers. Reheat from frozen in a 350°F oven for 15-18 minutes.

Nutrition Disclaimer for Cheddar Bay Sausage Balls

Nutrition values vary widely based on the specific brands and ingredients you use. Amounts of fat, calories, protein, and carbs can change if you adjust the sausage type, cheese, or use different baking mixes. For exact nutritional info, checking labels or using a nutrition calculator with your exact ingredients is best. This recipe’s focus is on great taste and reliable technique rather than precise nutrition.